LOCATION: Recipes >> Polish >> Rugelach 08
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Rugelach 08
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RUGELACH
1 cup margarine or butter, softened
1 (8 oz) pkg. cream cheese, softened
2 cup flour
1 1/4 cup chopped almonds
1/2 cup firmly packed brown sugar
1 tsp. cinnamon
2/3 cup apricot preserves
1/4 cup margarine or butter, melted
2 Tbsp sugar
1 tsp. cinnamon
In a large bowl, combine 1 cup margarine and cream cheese; beat at
medium speed until smooth. With spoon, gradually stir in flour
until stiff dough forms. Knead in any remaining flour. If necessary,
cover with plastic wrap; refrigerate 1 hour for easier handling.
Heat oven to 350 degrees.
In small bowl, combine all filling ingredients except margarine;
mix well. Set aside. On lightly floured surface, roll out 1/4 of
dough at a time to 11" round. Brush each round with 1 Tbsp of the
melted margarine. Cut each into 8 wedges. Spoon 2 tsp. filling
mixture onto center of each wedge. Roll up, starting at shortest
side and rolling to opposite point. Place, point side down, 2"
apart on ungreased cookie sheets; curve into crescent shape. In
small bowl, combine topping ingredients; sprinkle over cookies.
Bake 350 degrees for 15-20 min, until light golden brown. Immediately
remove from cookie sheets. Yield: 32 cookies
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